Cornflakes for dinner, I don’t think so. You deserve way better than that.
I swear if someone asks me “What’s for dinner?” I might just poke myself in the eye with my vintage fork.
Having some quickes in your repertoire makes the evening more serene and you more satisfied (no brushing of teeth needed to avoid snacks….fyi it’s a BS suggestion anyway, if you’re hungry eat or you’ll stuff yourself later!)
I discovered this stew while using up veges that were starting to go off.
Top tip. Grate your root veges, means they cook alot quicker. Then add in what you have.
1 sweet potato
5 cloves garlic
2 red peppers, chopped
5 mushrooms chopped
1 courgette, halved length ways and sliced
Couple handfuls spinach
1 teaspoon paprika
1/2 jar sundried tomatoes
2 tablespoons black olives
600g jar of passata
1.5 tablespoons tahini
300g cooked lentils (i used merchant gourmet beluga lentils)
Using grater setting on food processor, grate carrots, beetroot, potato and sweet potato.
Chop onion and garlic, add to pan with little olive oil. Cook for few mins. Add paprika.
Add all grated vege. Mix well. Add in all other chopped veg.
Pour in passata and tahini. Add about 500ml water, stir well.
Cook for 10mins then add in chopped chorizo and lentils. Cook for another 5-10mins.
Drop in spinach, stir till it wilts.
The root veges form the base of this stew so add in any other veges you want.
I’ve used aubergine, courgette, peppers, mushrooms, broccoli and green beans before.
You’ll need to adjust cooking time depending what veges you use. Taste test!
If vege/vegan, you can use smoked tofu, vegan sausages or chickpeas as alternative to chorizo.
Makes enough for few dinners and lunches.
For tiny humans, take out chorizo before giving to them and add extra seasoning to individual plates.
Enjoy. Let me know if you try it.
One last thing; I’m not a food blogger so forgot to take a photo of above stew. Looks like mushed beetroot, tastes awesome!